Ingredients

For the Mini Peanut Chocolate Eggs:

• 100g 70% vegan dark chocolate
• 2 tbs Mayver’s Peanut & Cacao Spread

For the brownies:

• 2 cups dried dates
• 2 cup walnuts
• 1/4 cup plus 2 tbs raw cacao powder
• 1/2 cup Mayver’s Peanut & Cacao Spread
• 1 tsp vanilla extract
• 1/4 tsp of sea salt

Caramel Icing:

• 3 tbs Mayvers Unhulled Tahini
• 5 tbs rice malt syrup
• 3 tbs coconut oil
• 1 tsp vanilla bean extract
• Pinch of sea salt

Method

1. To make the Eggs, melt the  chocolate and whisk in Mayver’s Peanut & Cacao Spread until smooth. Spoon into mini egg moulds and freeze until set.
2. Meanwhile, soak dates for 30 minutes in just boiled water, drain before using.
3. Process walnuts until broken down, pulse in cacao and salt then set aside, pulse dates with vanilla and Mayver’s Peanut & Cacao Spread to make a chunky paste, then pulse in walnut mixture until a chunky dough forms.
4. Press into a lined square cake pan, freeze for 2 hours to firm up.
5. To make the icing, whisk Mayvers Unhulled Tahini, rice malt syrup, coconut oil, vanilla bean extract and sea salt until smooth.
6. Pour over brownie and top with mini eggs.

Thanks to Jodi from Jodi’s Kitchen for this amazing recipe!